Burger with cheese and crispy onions and grilled cabbage

Name: Burger with cheese and crispy onions and grilled cabbage
Total time: 100 min
Yield: 4 Portions
Ingredients: 450g Beef, ground; 50g Grilled cheese, cut into cubes; 3 Splash of Tabasco; 2tbsp. Burger Classic Style Seasoning Mix; 1pinch Garlic Salt; 1pinch Sea Salt, Coarse; 1pinch Pepper Rainbow, Whole; 1tbsp. Crispy Onion; 300ml Milk, warm; 2 Eggs; 0.5pcs. Compressed yeast, fresh; 45g Butter, melted; 1tbsp. Sugar; 500g Flour; 2tbsp. Water; 12g Sea Salt, Coarse; 0.5tsp. Rosemary, Chopped; 0.5pcs. Cabbage head, medium-sized; 2tsp. White sugar; 4tbsp. Dripping; 1tbsp. Caraway, Whole; 3tsp. Sea Salt, Coarse

90—100 Min

Burger Classic Style Seasoning Mix

Spice up your grill with this delicious burger: Our patty mixture includes grilled cheese cubes and crispy onions for a refined touch. We've also added a sensational side dish: Instead of traditional French fries, we recommend serving the burger alongside grilled cabbage cooked with caraway and drippings for a particularly flavorful combination.

Ingredients 4 Portions

For the patties
- 450 gBeef, ground
- 50 gGrilled cheese, cut into cubes
- 3 Splash of Tabasco
- 2 tbsp.Burger Classic Style Seasoning Mix
- 1 pinchGarlic Salt
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
- 1 tbsp.Crispy Onion
For the buns
- 300 mlMilk, warm
- 2 Eggs
- 0.5 pcs.Compressed yeast, fresh
- 45 gButter, melted
- 1 tbsp.Sugar
- 500 gFlour
- 2 tbsp.Water
- 12 gSea Salt, Coarse
- 0.5 tsp.Rosemary, Chopped
For the cabbage
- 0.5 pcs.Cabbage head, medium-sized
- 2 tsp.White sugar
- 4 tbsp.Dripping
- 1 tbsp.Caraway, Whole
- 3 tsp.Sea Salt, Coarse

Preparation

1
For the buns, knead all ingredients together into a smooth dough using your hands or a food processor. Cover the dough and leave this in a warm place for an hour.
2
Place the dough on a floured worktop and knead it again, then divide it into 110-g portions. Shape the dough portions into buns, place them on a lined baking sheet and leave them to rest for a further 15 minutes.
3
Brush them with a whisked egg and place on a baking sheet in the grill at 190°C (374°F) and bake over indirect heat for 20 minutes until golden brown.
4
Cover the buns with a dish towel (to keep them soft) and leave to cool for 15 minutes.
5
Meanwhile, slice the cabbage into four pieces. Do not remove the stalk, as this will keep it from falling apart.
6
Place the cabbage steaks on the hot grill plate and brown them on both sides. Lay the pieces in an ovenproof baking pan.
7
Mix the salt and sugar together and season the cabbage. Grill over indirect heat for 15 minutes at 200°C (392°F).
8
Before grilling the cabbage for a further 20 minutes, pour the drippings over the cabbage and sprinkle with caraway.
9
Meanwhile, in a bowl, combine the ingredients for the patties into a compact mixture using your hands. Leave this to rest briefly and season to taste.
10
Divide the mixture into four and shape into patties. Place these patties over direct heat and brown them on both sides for 60 seconds per side. Transfer to indirect heat and grill according to the desired degree of doneness. Then assemble the burgers from the buns and patties.

Hint:
Top with juicy tomatoes, fresh onion slices and crunchy salad for an all-round taste sensation!